Sweeten your day with this version of Peruvian Flan, which in Spanish is called “crema volteada”. This creamy, smooth delicacy is perfect for those who love sweet desserts.
This recipe is very easy to prepare, and there is no need to use an oven. For variety, you can add other ingredients, such as shredded coconut, but this simple version tastes amazing. Give it a try!
800 ml (3 cups) evaporated milk
360 ml (1 ½ cup) condensed milk
1 teaspoon vanilla extract
1 cup of sugar
1 cup of water
Start by beating the eggs together with the condensed and evaporated milks. Add the vanilla extract and beat well. Strain the mixture, and set aside.
While stirring with the Spoonula, melt the sugar in a small utensil until it is caramelized. If you use our Induction Cooker, start the process with the temperature set to level 1. When the sugar has melted, set the temperature to “keep warm”. If you use an electric or gas stove, start cooking on medium heat, and when the sugar melts, reduce the temperature to the lowest setting.
Pour the caramelized sugar into the Inset Pan, being very careful since the carmel will be very hot. Using very smooth movements, coat the inside of the Inset Pan, both bottom and sides, with the caramel. Then pour in the egg and milk mixture.
Add the 1 cup of water to the Large Frypan 28 cm and bring it to a boil over medium high heat. Reduce the heat and carefully place the Inset Pan in the hot water bath. If using the Induction Cooker, set the temperature to level 1 and and cover with the valve set to open. When you hear the whistle, close the valve and lower the temperature to “keep warm”. Cook the Crema volteada for 45 minutes or until firm. If you use an electric or gas stove, start cooking on medium heat and when you hear the whistle, reduce the temperature to low.
It is very important to wait until flan has cooled before unmolding it. Serve individual portions, and pour caramel over each piece. Pair this delicious dessert with the perfect cup of coffee. You will sure love it!